Description[]
Chilean Sea Bass with Roasted Yellow Pepper Grits
This recipe yields 4 servings.
Ingredients[]
- 4 Chilean sea bass fillets - (6 oz ea)
- 2 tbsp olive oil
- salt to taste
- freshly-ground black pepper to taste
Yellow pepper grits[]
- 3 large yellow peppers
- 4 tbsp olive oil
- 1 tbsp unsalted butter
- 1 large Spanish onion finely chopped
- 3 garlic cloves finely chopped
- 1 tbsp chipotle purée
- 2 can hominy - (16 oz ea) drained
- 1 cup heavy cream
- ½ cup grated white cheddar
Poblano pepper sauce[]
- 3 poblano peppers roasted, peeled, seeded and chopped
- ¼ cup red wine vinegar
- 3 tbsp chopped cilantro
- 2 tbsp honey
- saltto taste
- freshly-ground black pepper to taste
- ½ cup olive oil
Directions[]
- Brush bass with olive oil on both sides and season with salt and pepper.
- Heat saute pan or grill pan over high heat until smoking.
- Grill, skin-side down, for 3 to 4 minutes or until golden brown.
- Turn over and continue cooking for 2 to 3 minutes for medium-well doneness.
- Place a heaping mound of yellow pepper grits onto 4 dinner plates.
- Place a fillet on top of each and drizzle with the poblano sauce.
Yellow pepper grits[]
- Preheat oven to 400°F.
- Rub the pepper with 2 tablespoons of the oil and place on a baking sheet.
- Roast in the oven until soft and skin is blackened.
- Place the peppers in a medium bowl, cover with plastic wrap and let sit for 15 minutes.
- Remove the skin and seeds from the peppers.
- Place 2 of the peppers in a food processor and process until smooth.
- Cut the remaining pepper into fine dice and set aside.
- Place the hominy in a food processor and process until smooth.
- Heat the remaining 2 tablespoons of oil and butter in a medium saucepan over medium heat.
- Add the onions, season with salt and pepper, and cook until soft.
- Add the garlic and cook for an additional 2 minutes.
- Add the hominy, yellow pepper puree, and heavy cream.
- Season with salt, pepper, and chipotle puree.
- Cook for 10 minutes and fold in the diced yellow peppers and cheddar.